Heirloom Tomato Panzanella
Prep Time:
25 Minutes
Serves:
4–6 Servings
Cook Time:
15 Minutes
Author
Krystal Roberts
About the Recipe
This heirloom tomato panzanella is fresh, juicy, and full of texture. Toasted bread absorbs the tomato juices and vinaigrette while basil, capers, and pickled onions add brightness.
Ingredients
Salad
- 1 loaf crusty sourdough or artisan bread, cut into 1-inch cubes
- 3 tbsp olive oil
- Salt and freshly ground black pepper
- 2 lb heirloom tomatoes, cut into wedges
- ½ cup pickled red onions
- 2 tbsp capers, drained
- 1 packed cup fresh basil leaves, torn
- Flaky sea salt, for finishing
Dressing
- ¼ cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 small garlic clove, finely grated or minced
- ½ tsp sea salt, or to taste
- ½ tsp freshly ground black pepper
Optional Add-Ins
- Sun-dried tomatoes
- Roasted red peppers
- Fresh oregano
- Arugula
Linked Recipes
Preparation
Step 1
Preheat the oven to 400°F (200°C).
Step 2
Place the bread cubes on a baking sheet. Drizzle with olive oil, season, and toss.
Step 3
Bake for 12–15 minutes, stirring halfway, until crisp and golden.
Step 4
Whisk together the dressing ingredients.
Step 5
Toss the dressing with the tomatoes and let sit for 10–15 minutes.
Step 6
Combine the tomatoes, pickled onions, capers, and basil in a large bowl.
Step 7
Add the toasted bread and toss gently.
Step 8
Let sit for 10–15 minutes before serving.
Step 9
Finish with basil, flaky salt, black pepper, and olive oil.
